Recipe: Cacio e Pepe Grilled Chicken Thighs
Cacio e Pepe Grilled Chicken
Serves: 4
Marinade Time: up to 24 hours
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 cups full-fat buttermilk
5 garlic cloves, grated and divided
1 tsp salt
3 lbs boneless, skinless chicken thighs
1 tbsp oil, plus more for the grill
2 tbsp butter
1 tsp freshly ground black pepper
1 cup finely grated Parmesan cheese
¼ cup fresh parsley, minced
Instructions
Whisk together buttermilk, half the garlic, and 1 tsp salt in a large shallow dish.
Pat chicken dry with paper towel and add to the dish with the buttermilk, then turn to coat. Cover and place in the fridge overnight. If you aren’t able to prep a whole day in advance, marinate the chicken for at least 2 hours.
When ready to cook, preheat grill to medium-high heat. Brush grill with oil, then add the chicken, shaking off any excess marinade in the bowl. Cook, flipping halfway, until chicken is cooked through and charred on the edges, about 15 minutes. Transfer to a large mixing bowl.
Meanwhile, melt butter in a small saucepan over medium heat. Add 1 tbsp oil, remaining garlic, and black pepper, stirring until combined. Remove from heat, pour over the cooked chicken in the bowl, along with half of the Parmesan and the parsley, then stir once more to coat.
Top with remaining cheese, and more pepper if desired. Enjoy!
Recipe and Photo credit: Erin Walker